Head Culinary Operations Manager

Oversee the culinary operations within the kitchen, collaborating closely with the Head Chef to ensure exceptional food quality and presentation. Develop and refine menus, incorporating seasonal ingredients and innovative techniques to enhance dining experiences. Supervise and train kitchen staff, fostering a productive and harmonious team environment while upholding high standards of hygiene and safety. Manage inventory, control food costs, and optimize purchasing processes to maintain budgetary efficiency. Ensure adherence to all regulatory compliance and health department requirements, guaranteeing a seamless and compliant operation. Marriott International seeks a dynamic professional to join our team as a Hospitality Associate. The ideal candidate will possess a minimum of one year of experience in a customer-facing role within the hospitality industry, demonstrating a commitment to exceptional service and guest satisfaction. Responsibilities include delivering personalized guest experiences, managing reservations, and coordinating with various departments to ensure seamless operations. Fluency in English and Spanish is strongly preferred, along with the ability to multitask in a fast-paced environment. The role requires adaptability, strong problem-solving skills, and a passion for creating memorable stays for every guest. This position offers opportunities for professional growth within a globally recognized brand. Hospitality and Tourism professionals play a pivotal role in delivering exceptional guest experiences within the vibrant hospitality sector. This dynamic field demands a blend of interpersonal prowess, operational efficiency, and a keen understanding of customer service principles. Key responsibilities include managing guest relations, ensuring seamless service delivery, and maintaining high standards of cleanliness and ambiance. Candidates are typically expected to possess strong communication skills, adaptability to evolving industry trends, and proficiency in multitasking within fast-paced environments. Prior experience in customer-facing roles, such as hotels, resorts, or event management, is often a prerequisite, along with the ability to collaborate effectively within diverse teams. Demonstrated expertise in restaurant and hospitality management is required, with the ability to oversee business operations efficiently to ensure smooth day-to-day functioning. Strong leadership skills are essential for directing staff, maintaining service standards, and fostering a positive work environment. Proficiency in financial oversight, including budgeting and cost control, is necessary to drive profitability. Additionally, the role demands exceptional customer service skills to enhance guest satisfaction and loyalty. A deep understanding of industry regulations, compliance, and best practices is expected to uphold operational excellence. JOB SUMMARY Excellence in culinary skills is demonstrated through hands-on involvement in daily operations while collaborating with staff leadership to oversee all food service functions. A commitment to enhancing guest experiences and employee morale is balanced with a focus on optimizing financial outcomes across all responsibilities. Supervision spans every kitchen area to maintain consistent, premium-quality outputs. Leadership extends to mentoring and developing team members, including direct reports, to foster professional growth. Rigorous adherence to sanitation protocols and food safety standards is mandatory. Responsibilities include managing all food preparation venues—such as banquets, room service, dining outlets, bars/lounges, and employee cafeterias—as well as supporting departments like dishwashing and procurement when applicable. CANDIDATE PROFILE A bachelor’s degree in a relevant field is required, along with a minimum of three years of professional experience in a related industry. Candidates should possess a strong academic background and practical expertise to fulfill the responsibilities of the role effectively. Prior to work in a similar capacity is essential, ensuring the ability to apply knowledge and skills to meet job demands. A high school diploma or GED is required, along with a minimum of six years of professional experience in culinary arts, food and beverage management, or a closely related field.

• OR A bachelor’s degree in Culinary Arts, Hotel and Restaurant Management, or a related field from an accredited institution, along with at least four years of relevant professional experience in culinary arts, food and beverage management, or a closely connected field, is required. CORE WORK ACTIVITIES Providing support in the management and oversight of kitchen operations at the property. Directs and oversees the execution of all routine operational activities to ensure seamless and efficient workflows. Demonstrates a thorough comprehension of each employee’s role to ensure seamless operations in their absence or to identify suitable individuals to bridge any critical gaps effectively. Demonstrates leadership by offering clear direction and support to team members, establishing measurable performance benchmarks, and consistently evaluating progress to ensure alignment with organizational goals. Employs strong interpersonal and communication skills to guide, motivate, and inspire teams while fostering sound financial and business choices; upholds the highest standards of honesty and integrity; and sets a positive example through leadership. Fosters an environment where team members develop mutual trust, respect, and collaboration, strengthening professional relationships and enhancing teamwork. Demonstrates appropriate behaviors as a role model, setting a positive example for others to follow. Administers property policies with fairness and consistency to ensure equitable application across all cases. Evaluates current staffing allocations to confirm alignment with guest service standards, operational requirements, and financial targets.
• Facilitates and sustains transparent, cooperative relationships among employees while encouraging team members to foster the same collaborative environment. The incumbent actively gathers employee input, maintains an “open door” policy, and analyzes employee satisfaction survey findings to detect and resolve workplace issues or concerns. Oversees and organizes the workflow of kitchen staff, including cooks and food preparation workers, ensuring seamless operations and adherence to established standards. Demonstrate innovative cooking techniques and the proper use of equipment to staff members. Establishing and sustaining clear objectives for culinary operations and event planning is essential. This role requires the continuous development and monitoring of performance targets to ensure alignment with organizational standards. Additionally, it involves coordinating with various departments to optimize workflow efficiency and deliver high-quality culinary experiences. Establishes and enforces comprehensive policies and operational protocols to govern procurement and receiving operations. Sets strategic objectives encompassing performance targets, budgetary allocations, and team-based milestones. This role emphasizes the critical nature of safety protocols by thoroughly explaining relevant procedure codes, reinforcing employee comprehension of safety guidelines, and systematically overseeing safety-related processes and operations. Oversees departmental controllable expenditures, which encompass food costs, supplies, uniforms, and equipment. Engages actively in the development and management of budgets for allotted areas of responsibility. Ensures strict adherence and implementation of the brand’s established safety standards. To uphold culinary excellence and enforce established standards, the role involves meticulously verifying that all food preparation, presentation, and safety protocols are consistently adhered to, thereby ensuring compliance with regulatory requirements and organizational guidelines. Drives strategic menu planning and innovation efforts to ensure offerings align with organizational goals and market trends. The incumbent is tasked with overseeing the quality of both raw and cooked food products to confirm compliance with established standards. Determines optimal food presentation and designs visually appealing decorative food displays. Demonstrates a keen ability to identify and appreciate superior-quality products, presentations, and flavor profiles. Ensures adherence to established food handling and sanitation protocols, maintaining regulatory compliance at all times. Ensures strict adherence to proper food handling procedures and maintains appropriate temperature control for all food products.
• Maintains oversight to ensure all employees hold current food handling and sanitation certifications as mandated by regulatory standards. Ensures adherence to established purchasing protocols, maintains rigorous receiving procedures, and upholds stringent food storage standards. Prepares and cooks a diverse range of culinary dishes, whether on a daily basis or for high-profile guests and special events. Our commitment lies in delivering outstanding customer service, consistently exceeding expectations to cultivate satisfaction and loyalty. This involves actively listening to customer inquiries, promptly resolving issues, and maintaining a professional, courteous demeanor at all times. We prioritize timely responses, accurate information, and personalized interactions to ensure each customer feels valued and heard. Additionally, we gather and analyze feedback to identify trends, address recurring concerns, and continuously enhance our service quality. Delivers exceptional service experiences to enhance customer satisfaction and foster long-term loyalty through consistently going above and beyond expectations. Enhances service quality by engaging with individuals to clarify guest requirements, offering direction, constructive feedback, and personalized coaching as necessary. Manages daily operations to uphold quality standards and consistently meet customer expectations. Demonstrates strong leadership in guest hospitality while consistently delivering exceptional customer service and fostering a welcoming environment for all guests. Engages with customers to gather insights regarding product quality and service standards. Addresses and resolves guest issues and complaints professionally and promptly. Empowers team members to deliver exceptional customer service by setting clear guidelines to define expectations and boundaries. Ensures staff receive continuous training to align with guest needs and service standards. Analyzes comment cards, guest satisfaction metrics, and other relevant data to pinpoint opportunities for improvement. Overseeing and executing comprehensive human resources operations constitutes the core responsibility of this position. This encompasses the strategic development, implementation, and monitoring of HR policies, procedures, and programs to ensure alignment with organizational objectives and adherence to legal requirements. Additionally, the role involves managing recruitment initiatives, facilitating employee onboarding and development, administering compensation and benefits, and resolving workplace issues to foster a productive and compliant work environment. Facilitates the identification of others’ developmental needs and provides coaching, mentoring, or support to enhance their knowledge and skills. The paragraph should emphasize maintaining fairness and equity in employee treatment by establishing and enforcing consistent policies and practices that promote equal opportunities and respect across the organization. The position involves instructing kitchen team members in essential culinary techniques and the principles of creating visually appealing food presentations. Administers the performance appraisal process for managers who report directly to them. Collaborates closely with the Banquet Chef and Catering team to provide training on food expertise and menu development.

Responsabilités

• Evaluates employee service performance by monitoring actions and behaviors, offering constructive feedback to staff members and supervisory personnel. Oversees the implementation of progressive disciplinary actions for employees within designated areas of responsibility. Ensures that disciplinary actions and related documentation are executed in full compliance with both Standard Operating Procedures (SOPs) and Local Standard Operating Procedures (Loops), while also facilitating the Peer Review Process. Oversee supplementary duties as assigned, ensuring alignment with organizational objectives and compliance standards. This may include participation in cross-functional initiatives, representation at industry events, or involvement in special projects that enhance operational efficiency or strategic growth. The role may also require occasional travel, adherence to confidentiality protocols, and collaboration with external stakeholders to support broader business objectives. Prioritize tasks based on urgency and impact while maintaining a proactive approach to problem-solving and continuous improvement. Delivers information to executive teams, managers, supervisors, colleagues, and direct reports through telephone, written correspondence, email, or face-to-face interactions. Analyzes data and assesses outcomes to determine and implement the optimal solution for resolving issues. Marriott International is steadfast in its commitment to equal employment opportunities, embracing diversity and ensuring accessibility for all. We cultivate a culture that not only values but actively celebrates the distinct backgrounds of our associates, recognizing that our greatest asset stems from the diverse tapestry of cultures, talents, and experiences they bring. Our dedication to fairness extends to prohibiting discrimination on any protected ground, such as disability, veteran status, or other legally recognized classifications.